This is the soup I made the other night that I made the cornbread to go with. I've made this before and it's so easy and delicious...And I really don't even like tomato soup that much. The aroma from this was so tantalizing that my roommate was drawn from a rather important phone conversation to come into the kitchen demanding to know what I was making that was torturing her so!
Unfortunately, I forgot to take a photo - my bad. I don't know where my brain was because I did take photos of the cornbread. Oh well! Here is the recipe.
Cream of Tomato & Dill Soup
2 lbs tomatoes, peeled, then roughly chopped (de-seed if you feel like it; I didn't)
4 cups water, with an adequate amount chicken boullion dissolved in it (use veggie stock if you don't want to use chicken stock)
1 carrot, 1 onion, and 1 stalk celery, chopped
dill, to taste
1 cup half & half cream (10%)
2 - 3 cloves garlic, or to taste, grated
Saute the carrot, onion, and celery until soft. Add tomatoes and water/chicken and bring to the boil. Add dill. Simmer until all the veggies are soft. Add more dill as you feel necessary. With an immersion blender, or in batches in a food processor or blender, whiz until smooth but still has texture; don't puree. Add garlic. Finish with cream and serve.
Sooooooooo good, let me tell you!
And I did a food pricing breakdown, too. This soup cost me about $0.85/serving. Way better than canned!